Ingredients

1 pound flank steak, fat trimmed, and cut into 2 inch strips with the grain, ten cut each strip against the grain into ¼ inch pieces

2 tablespoons Chinese rice wine

1 tablespoon water plus ⅓ cup water

1 ½ teaspoons plus 2 teaspoons cornstarch

2 teaspoons brown sugar

2 teaspoons oyster sauce

1 tablespoon fresh ground pepper

3 tablespoons plus 1 tablespoon olive oil

1 red bell pepper, seeded, and cut into ¼ inch strips

1 green bell pepper, seeded, and cut into ¼ inch strips

4 green onions, white parts diced, green parts cut into ¼ inch pieces

4 garlic cloves, minced

2 teaspoons fresh ginger, grated

4 cups cooked rice

Instructions

In a large bowl add 1 tablespoon soy sauce, baking soda, and beef. Toss, and let marinate for 5-10 minutes.

In a small bowl, add 1 tablespoon water and 1 ½ teaspoons cornstarch. Using a fork mix together then add to the beef after it has sat for 5-10 minutes. Allow to sit 20 additional minutes then drain the mixture.

In a large nonstick skillet, over high heat, add 3 tablespoons olive oil. When the oil is hot add ⅓ to half of the beef and cook, stirring every minute until the beef is starting to brown on all sides. Remove the beef from the skillet and place in a large bowl and repeat with the remaining beef. NOTE: You may need to add additional olive oil if needed.

Reduce the heat to medium-high and add 1 tablespoon olive oil, bell peppers, and white parts of the green onions. Cook until the bell peppers are starting brown, about 4-5 minutes. Add the garlic and ginger and cook for 1 minute.

In a medium-sized bowl add ⅓ cup water, 2 tablespoons soy sauce, 2 teaspoons cornstarch, brown sugar, oyster sauce, and pepper. Whisk together. When garlic and ginger have cooked for 1 minute turn up the heat to high and add the sauce.

Stir constantly until the sauce has thickened, 30-60 seconds. Serve over rice.

Tomorrow: November is Spinach and Squash Month. Tomorrow’s recipe will include both.